Directions:

Pulse the chicken in a food processor until finely minced; be careful not to process it into a paste. Transfer to a bowl, and add the herbs, garlic, dates, hazelnuts, dukkah, eggs, oil, and bread crumbs. Mix together thoroughly, and season with salt and pepper. Cover with plastic wrap and chill for 1 hour.

To cook the burgers, position the top rack of the oven about 8in (20cm) from the broiler, and preheat the broiler to medium-hot. Form the mixture into 12 burger-style portions, then brush with a little extra oil. Broil for 6-8 minutes on each side until cooked through, brushing lightly with oil while cooking. Set aside for 15 minutes in a warm place.

Warm the tomato sauce in a small saucepan over medium heat, adding the fresh chile and basil. Brush the baguette slices with olive oil, and toast on both sides under the broiler. Rub each slice with the garlic clove. To serve, arrange the bread slices on a platter, top each with a small mound of the bell pepper slices, and then a chicken burger. Spoon a little tomato sauce over each burger, and serve.

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